Pulled pork is a hit among kids and adults alike. Browse tips and tips for making this dish at home. Enjoy!
About Pulled Pork
Pulled pork usually involves a shoulder Cut that is made to cook for an elongated time period before the meat is so tender it can be easily shredded with a fork. This pulling apart of the pork meat is what gives it its title.
The Weight of the Cut
Wondering which size of cut to use for pulled pork? It is advised to use a Boston butt that is between six and seven pounds. Bear in mind that the meat has to be brined before cooking. A cut that is quite large and a cut which is quite little will absorb the brine at different rates and will heat at different paces when being cooked.
Brining is a great way of keeping meat from drying out during the cooking procedure that is elongated. Pork today is a good deal thinner than it was a few generations ago, and brining is important so as to maintain pork meat moist instead of a high fat content. For a cut that is anywhere between five to eight pounds, make the brine from two quarts water, half a cup of salt and half a cup of sweetener. Make use of the sweetener of your choice. This karneng baboy may be regular sugar, molasses, etc. Spices and herbs can be added to the brine also. The meat should be completely submerged in the brine and stored in the fridge for ten to twelve hours.
Using a Dry Rub
After brined, gently wash the pork meat and pat dry with paper towels. Use a dry rub of choice or create your own with salt, garlic powder, cumin, brown sugar, onion powder, pepper and paprika. Use chili powder to add heat. If you are not certain how much of each spice to utilize, use about a tablespoon of each. Mix the spices together and rub the surface of the pork, aiming to cover it as equally as possible.
Cooking the Pork
The pork can be cooked in the slow cooker or in the oven. If cooking in the oven, the pork should be cooked uncovered for ten to twelve hours at 200 or 210 degrees. If cooking in the slow cooker, cook the pork for about 8 hours combined with half a cup of water. When completed, the pork should pull apart easily. If it is still tough, continue cooking until it is tender.
The Actual Pulling
Permit the pork to cool significantly before pulling to prevent burns. Use 2 forks to shred the meat. Some prefer to add barbecue sauce into the pork and cook it for another 2 hours or so, but one can add barbecue sauce and serve the pork straight away.